Ingredients
| 1 | tablespoon SKIPPY® Creamy Peanut Butter |
| 1 | tablespoon Gochujang Korean Chili Sauce |
| 2 | tablespoons seasoned rice vinegar |
| ½ | cup olive oil |
| 1 | tablespoon HOUSE OF TSANG® Ginger-Flavored Soy Sauce |
| 2 | zucchinis, spiralized |
| 1 | carrot, cut into strips or shredded |
| 1 | red bell pepper, thinly sliced |
| ¼ | cup fresh cilantro leaves |
| chopped roasted peanuts to garnish |
Directions
In small bowl, combine peanut butter and next 4 ingredients; set aside.
In large bowl, combine zucchini and remaining ingredients. Toss with peanut sauce and garnish with chopped roasted peanuts, if desired.
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